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食品研究与开发:2023,44(23):90-98
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亚临界水提取南瓜皮多糖工艺优化及其抗氧化能力
(1.中国农业大学食品科学与营养工程学院,北京 100083;2.国家果蔬加工工程技术研究中心,农业农村部果蔬加工重点实验室,北京市食品非热加工重点实验室,北京 100083;3.四川成都中农大现代农业产业研究院,四川 成都 611400)
Optimization of Extraction Process and Antioxidant Activity of Pumpkin Peel Polysaccharide by Subcritical Water
(1.College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,China;2.National Engineering Research Centre for Fruit and Vegetable Processing,Key Laboratory of Fruit and Vegetable Processing,Ministry of Agriculture,Beijing Key Laboratory for Food Non-thermal Processing,Beijing 100083,China;3.CAU Sichuan Chengdu Advanced Agricultural Industrial Institute,Chengdu 611400,Sichuan,China)
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投稿时间:2023-04-24    
中文摘要: 为建立南瓜皮多糖提取方法,利用环境友好型的亚临界水技术提取南瓜皮多糖。通过响应面试验优化亚临界水提取南瓜皮多糖的最佳工艺条件,并对其抗氧化能力和α-淀粉酶与α-葡萄糖苷酶抑制能力进行评价。结果表明,亚临界水提取南瓜皮多糖的最佳工艺条件为提取温度137.39 ℃、提取时间8.08 min、提取压力5.35 MPa。在该条件下,南瓜皮多糖得率为29.846 3%,结果表明:亚临界水法提取南瓜皮多糖是一种高效的提取技术。该试验提取的南瓜皮多糖中总糖含量为58.00%,糖醛酸含量为17.41%,蛋白含量为2.01%,总酚含量为0.63%,主要由阿拉伯糖、半乳糖、葡萄糖和葡萄糖醛酸组成,分子量为29.975 kDa,具有良好的抗氧化能力和对α-淀粉酶与α-葡萄糖苷酶的抑制能力。
Abstract:An advanced method for the extraction of pumpkin peel polysaccharide was established with an environmentally friendly subcritical water technology.The extraction conditions were optimized by response surface experiments,and the antioxidant activity and inhibitory activities against α-amylase and α-glucosidase were evaluated for the extracted polysaccharide.The results showed that the optimum conditions for the extraction of pumpkin peelpolysaccharide with subcritical water were extraction at 137.39 ℃and 5.35 MPa for 8.08 min.Under these conditions,the yield of pumpkin peel polysaccharide was 29.846 3%,which indicated that subcritical water extraction was an efficient method.The extracted pumpkin peel polysaccharide had the total sugar,glucuronic acid,protein,and total phenol content of 58.00%,17.41%,2.01% and 0.63%,respectively.The polysaccharide was mainly composed of arabinose,galactose,glucose,and glucuronic acid,with a molecular weight of 29.975 kDa and good antioxidant activity and inhibitory effects on α-amylase and α-glucosidase.
文章编号:202323013     中图分类号:    文献标志码:
基金项目:四川省自然科学基金项目(2023NSFSC1201)
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